Treat your Mum to a delicious breakfast for Mother’s Day.
These pancakes are the perfect indulgent breakfast option for a special occasion like birthdays and as Mother’s Day is coming up, its definitely something that I will be making for Momma Duff. American style pancakes flavoured with lemon and fresh blueberries and topped with a tasty Greek yoghurt mix.
I like to drizzle a generous amount of maple syrup of the pancakes and finish it off with a few fresh blueberries and some lemon zest. Now I like things to look pretty for photos and I personally think that having a massive stack of pancakes just looks a little more instagramable (if that’s even a word?) so I just gathered a bunch of people gave them a fork and let them all dive in. In hindsight though making a smaller stack is better (but not as pretty) so I recommend three pancakes per serving.
I also like to add the blueberries to each individual pancake so that there evenly distributed, I like to pop four or five on depending on the size, but that is completely up to you. I also recommend making the Greek yoghurt up beforehand, if your making these for breakfast then I’d make he yoghurt the night before and make up the dry pancake mix. By dry pancake mix I mean add the flour, baking powder salt and sugar together mix together then clingfilm and leave at room temperature. If you add the wet ingredients to the mix, you’ll activate the baking powder so it won’t give off the best end result. For a healthy option you can always partner the yoghurt with some granola.
For the Yoghurt:
• 100g Greek yoghurt
• 1 tbsp honey
• A handful of blueberries, slightly crushed
• 1 zest of a lemon
For the pancakes:
• 140g plain flour
• 1 tsp baking powder
• Pinch salt
• 45g caster sugar
• 130ml semi-skimmed milk
• 1 egg
• 50g melted butter, plus extra for greasing
• 1 tsp vanilla extract
• 1 zest of a lemon
• A squeeze of lemon juice
• Maple syrup
• Lemon zest
1. Begin by making the yoghurt topping by placing the yoghurt, honey, blueberries and lemon zest in to a bowl and mixing together before transferring to a serving bowl.
2. Then make the pancake batter, place the flour, baking powder, salt and sugar into a mixing bowl and mix together.
3. Next in a separate bowl or jug place the milk, melted butter, egg and vanilla and lightly whisk together with a fork.
4. Then gradually add the milk mixture to the dry ingredients and whisk with a balloon whisk, until it’s all combined and is a smooth batter.
5. Then whisk in the lemon zest and juice.
6. Then place a knob of butter into a large frying pan and place an ice-cream scope amount of batter onto the pan. Then place about 4-5 blueberries on to each pancake. When the top starts to bubble it should be ready to flip. Continue to cook and repeat this process until all the batter is used up.
7. Then begin to assemble the pancakes, by placing one on top of the other with a spoonful of the yoghurt in between each pancake.
8. Then finish by placing a dollop of the yoghurt on the top some fresh blueberries a drizzle of maple syrup and some lemon zest.
9. Then dig in!